Khubz Ragag with Honey (Khubz Ragag bil Asal)
The Quirky Foodster Team
Ingredients
- Plain flour — 250 g (9 oz)
- Water — 360 ml (12 fl oz)
- Salt — 1/2 tsp
- Honey, to serve — 2 tbsp
- Ghee, melted, to serve — 1 tbsp
Method
- Whisk the flour, water and salt together into a smooth, very thin batter, similar to a crepe batter.
- Heat a flat griddle over medium-high heat.
- Pour a thin layer of batter onto the hot griddle, swirling to spread it as thin as possible.
- Cook for 1–2 minutes until the edges lift and the bread is crisp and lightly browned; there's no need to flip, as it cooks through quickly.
- Repeat with the remaining batter.
- Serve warm, drizzled with melted ghee and honey.
Introduction: A paper-thin, crisp flatbread drizzled with honey, a beloved Omani breakfast that pairs beautifully with sweet, milky tea.
Cultural Background: Ragag bread, cooked on a hot flat griddle until wafer-thin and crisp, reflects generations of Omani baking skill, traditionally torn and dipped or drizzled with honey for a simple, satisfying morning meal.
Tips: Spread the batter as thin as possible for the traditional paper-thin, crisp texture. A well-seasoned or non-stick griddle helps the delicate bread release easily.
Variations: Fold the ragag around a filling of egg or cheese for a savoury version. Serve alongside Omani chai for the classic breakfast pairing.
Storage: Store cooled ragag in an airtight container at room temperature for up to 1 day.
Reheating: Warm briefly on a dry griddle or in a low oven for a few minutes to restore crispness.
FAQs:
Q: Is ragag bread the same as a crepe?
A: It's similarly thin, though it's cooked without flipping until fully crisp, closer to a very thin cracker-like bread.
Q: What is ragag traditionally served with?
A: Honey and ghee for a sweet breakfast, or savoury fillings like egg for a more substantial meal.
- Plain flour — 250 g (9 oz)
- Water — 360 ml (12 fl oz)
- Salt — 1/2 tsp
- Honey, to serve — 2 tbsp
- Ghee, melted, to serve — 1 tbsp
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